A delightful twist on the classic Chicken Piccata, featuring a rich lemon butter sauce and a touch of garlic for enhanced flavor.
Season the chicken breasts with salt and pepper on both sides.
Pounding the chicken to an even thickness ensures uniform cooking.
Dredge the chicken in the flour, shaking off any excess.
Use a shallow dish for the flour to make dredging easier.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
Ensure the butter is fully melted and starts to sizzle before adding the chicken.
Cook two pieces of chicken in the skillet for 3 minutes on each side until golden brown. Remove and set aside on a plate.
Avoid overcrowding the skillet to ensure proper browning.
Repeat the cooking process with the remaining chicken, adding more butter and olive oil as needed.
Keep the cooked chicken warm by covering it loosely with foil.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Stir constantly to prevent the garlic from burning.
Add the lemon juice, chicken stock, and capers to the skillet. Bring to a boil, scraping up any browned bits from the bottom.
Deglazing the pan adds depth of flavor to the sauce.
Return the chicken to the skillet and simmer for 5 minutes, spooning the sauce over the chicken.
Simmering allows the chicken to absorb the flavors of the sauce.
Remove the chicken from the skillet and place on a serving platter. Whisk the remaining butter into the sauce until smooth.
Adding butter at the end creates a rich and glossy sauce.
Pour the sauce over the chicken and garnish with fresh parsley before serving.
Serve immediately to enjoy the dish at its best.
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